I promise I didn’t plan to bribe anyone with dessert when I first baked this — but let’s be real, a cake that smells like a warm chocolate hug basically qualifies as a legal offer you can’t refuse. I once brought a slice of this to a book club and watched three normally civilized adults threaten to swap napkins for forks. This Nutella Mascarpone Cake hits that ridiculous spot where the crumb stays tender, the Nutella gives pockets of gooey joy, and the mascarpone makes everything feel slightly luxe (like pajamas with sequins). It’s quick enough for a weeknight flex and fancy enough for guests who appreciate sticky, chocolatey brilliance.
Quick Facts
- Yield: Serves 8–10
- Prep Time: 25 minutes
- Cook Time: 30–35 minutes
- Total Time: 55–60 minutes
Why This Recipe is Awesome
It’s the best of both worlds: a light, buttery cake with molten ribbons of Nutella and a creamy mascarpone layer that keeps every bite luxurious. Texture plays the lead — tender crumb, gooey swirls, and a glossy chocolate ganache on top. It’s so forgiving even your oven can’t mess it up (okay, don’t test that). Also, it fills the kitchen with that warm, toasty chocolate aroma that makes everyone drift into the room like moths.
Ingredients
For the Main Dish:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 tsp baking powder
- 1/2 tsp fine salt
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 3/4 cup whole milk
- 3/4 cup Nutella (or other chocolate-hazelnut spread), slightly warmed
- 8 oz mascarpone cheese, room temperature
- 1/4 cup powdered sugar (for mascarpone, optional)
For the Sauce / Garnish (Chocolate Ganache):
- 4 oz semi-sweet chocolate (chopped) or chips
- 1/2 cup heavy cream
- 1 tbsp unsalted butter (optional, for shine)
- Flaky sea salt, for finishing (optional)
How I Make It
Step 1:
Preheat the oven to 350°F. Grease and line a 9-inch springform pan or an 8×8-inch square pan with parchment. In a bowl, whisk together the flour, baking powder, and salt. The dry mix should look uniform and pale — no clumps. This pantry-stage plays quiet but crucial background music for the whole cake.
Step 2:
Whisk the melted butter, granulated sugar, and brown sugar in a large bowl until glossy. Add the eggs one at a time, then stir in the vanilla. Alternate stirring in the flour mixture and the milk, beginning and ending with flour — mix until just combined. Overmixing makes the cake tough, so stop when you can still see tiny streaks of flour.
Step 3:
In a small bowl, beat the mascarpone with the powdered sugar until smooth and creamy. Dollop about half the cake batter into the pan, spread gently, then drop spoonfuls of the mascarpone mixture and warm Nutella over the batter. Top with the remaining batter and use a knife to gently swirl once or twice — you want pretty swirls, not a uniform brown blob. The kitchen will start smelling like toasted hazelnuts and cocoa — that’s your cue to smile.
Step 4:
Bake at 350°F for 30–35 minutes, or until the edges turn golden and a toothpick inserted into the cake (not the Nutella swirl) comes out with a few moist crumbs. The center will feel slightly springy. Avoid overbaking — you want gooey ribbons of Nutella and a tender crumb. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
Step 5:
While the cake cools for 10–15 minutes, make the ganache: heat the heavy cream until it just simmers, pour over the chopped chocolate, let sit 30 seconds, then stir until glossy. Stir in the butter for extra sheen. Pour the ganache over the slightly-warm cake, let it drip gloriously down the sides, and sprinkle with flaky sea salt if you like that sweet-savory pop. Let it set for 30 minutes before slicing so the slices hold together beautifully.
Pro Tips
- Warm the Nutella briefly (10–15 seconds in the microwave) so it drops easily — no fights with the spoon.
- Use room-temperature eggs and mascarpone so the batter stays smooth and the mascarpone integrates without lumps.
- Don’t over-swirl. A couple of figure-eights gives you dramatic ribbons without turning the whole cake mocha-brown.
- If the ganache firms too much, microwave 10 seconds and stir until pourable again. Gentle is best.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap half the all-purpose flour for whole wheat pastry flour for nuttier flavor (slightly denser crumb).
- Use almond milk or oat milk instead of whole milk — texture stays nice but flavor shifts subtly.
- For dairy-free: use a vegan mascarpone (or blend silken tofu with a little coconut cream) and coconut cream for ganache; use dairy-free chocolate.
- Gluten-free option: replace flour with a 1:1 gluten-free flour blend; add 1/2 tsp xanthan gum if your blend lacks it.
Variations & Tips
- Add 1/2 cup chopped toasted hazelnuts to the batter for crunch and nuttiness.
- Stir 2 tbsp cocoa powder into the batter for a fuller chocolate base if you like extra intensity.
- Make cupcakes: divide batter into lined muffin tins and bake 18–22 minutes.
- Add a pinch of espresso powder to the ganache for a mocha lift.
- For a boozy twist, brush the warm cake with 1–2 tbsp hazelnut liqueur before pouring ganache.
- Top with fresh berries for brightness and color contrast.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake the cake and store it covered at room temperature for up to 24 hours, or refrigerate up to 3 days. Add ganache the day you plan to serve for the freshest shine, or keep ganache chilled and rewarm slightly before pouring.
- Can I double the recipe?
- Sure thing. Use two 9-inch pans or a 9×13 pan. Increase the bake time slightly — check at the original time and then every 5–7 minutes until done.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use 3/4 the amount of oil (so 6 tbsp oil for 8 tbsp butter) and expect a slightly different crumb and flavor.
- How do I know it’s done?
- Look for golden edges, a springy center, and a toothpick with a few moist crumbs (not wet batter). The center may feel slightly soft but not jiggly.
- What if I don’t have ingredient X?
- No panic: swap granulated sugar with all brown sugar (slightly moister cake) or use plain cream cheese if you can’t find mascarpone — beat it smooth with a splash of cream.
How I Like to Serve It
I serve slices with a big scoop of vanilla ice cream or a spoonful of whipped cream and a scattering of chopped hazelnuts. Pair it with coffee or a rich, nutty porter if you want an adult treat. It shines at birthdays, casual dinner parties, or when you need a self-care dessert that doubles as emotional support.
Notes
- Store leftovers covered in the fridge for up to 4 days. Bring to room temperature 30 minutes before serving for best flavor.
- Reheat single slices for 10–12 seconds in the microwave for that just-baked gooeyness.
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade masterpiece!